Clearly someone who rarely cooks chicken made up this survey. What happened to baked? That is about the easiest and one of the most common ways to cook chicken. BTY frozen chicken breasts from straight from the freezer to oven, one hour at 350 ready to eat. No intervention part way though needed.
Mama’s Smoked Fried Chicken
Hickory smoked, buttermilk dipped & breaded! Ooohh weee! This fried chicken is good!
If you are ever in Hilton Head, SC: One Hot Mama’s is a family-friendly restaurant located on the south end of Hilton Head Island and part of the Official South Carolina BBQ Trail.
No one speaks of Fried Gizzards and Livers anymore…
And that truly saddens me.
You know, the “Offal” parts of the yard bird. The parts wrapped in paper your Culinary challenged mom use to leave in the chicken only to be found apres-cooking? Yeah those parts.
@pvtchef66@ybmuG At Thanksgiving my mom used to make both regular and giblet gravy, the latter just for me, my dad and brother. Loved the giblet gravy over dressing!
@macromeh@pvtchef66 it’s always nice when you like something that few others do. For me it’s rhubarb pie (NOT ruined with strawberries), gooseberry pie, REAL mincemeat pie (with actual meat and soaked in run), elderberry pie…wait, I’m sensing a theme here…
@pvtchef66 Chicken livers and gizzards are the best parts of real boudin (well, except for boudin rouge). Rouse’s is probably the most accessible if you’re around the New Orleans, Atchafalaya basin, or LA-MS-AL gulf coast areas.
@macromeh Traditional Rumaki is pretty good as well (Teriyaki livers & water chestnuts wrapped in bacon). The more “accessible” version is good too (scallops)
Roasted. Or in chicken noodle soup.
@heartny +1
@Evansdoor @heartny A thousand times yes!
Specifically, following Chef John’s recipe that’s an homage to Julia Child. It’s easy and sensationally nommable.
https://foodwishes.blogspot.com/2009/07/chicken-for-julia.html
@UncleVinny Looks interesting. I’d have to leave out the onions due to allergies, but there’s plenty of other ingredients it probably won’t be missed.
@heartny I’ve made it a buncha times, can highly recommend with or without onions.
@heartny kenny rogers style… of course…
@bayportbob @heartny
/giphy Seinfeld kenny Rogers Chicken
Alive in the coop clucking and laying eggs!
Another way: Chicken fried chicken.
If not that, then chicken spaghetti is pretty darned good, if made by someone who knows what they are doing.
I don’t eat veggies and that’s what chickens are.
As embryos, aka eggs
@hchavers raw is best then?
if you chose anything other than fried you are living the worst life.
@zippyus but only if it’s done right. Not that KFC crap.
@ybmuG @zippyus Popeyes is pretty great.
@Fuzzalini @zippyus haven’t gone there. KFC PTSD
Yes.
Broasted or as Buffalo Chicken Dip.
One word: smoooked!
/image smoked chicken
Clearly someone who rarely cooks chicken made up this survey. What happened to baked? That is about the easiest and one of the most common ways to cook chicken. BTY frozen chicken breasts from straight from the freezer to oven, one hour at 350 ready to eat. No intervention part way though needed.
Fried, obviously, just like Grandma made it.
But I admit to a weakness for pollo mole.
Every which way. Chicken is:
In this crowd I’m surprised choked hasn’t been mentioned yet…
@chienfou
@chienfou i just came here to post the same thing. these fuckers are definitely losing their edge.
Probably breaded as on a sandwich.
Fajitas. Though sous vide anything is generally worth the time.
Love me some Beer Can Chicken…
i prefer broasted first choice, grilled over charcoal second choice, then fried. depends of course where i’m eating.
Prepared? To cross the road.
@wonidejack But why? (smirk)
@Kidsandliz Word on the street is, the road is an undercover cop and crossed him first.
@wonidejack Maybe the chicken will flip to the other side then…
@Kidsandliz that dirty rat!
@wonidejack But probably too chicken to do so… Might rat them out though.
Mama’s Smoked Fried Chicken
Hickory smoked, buttermilk dipped & breaded! Ooohh weee! This fried chicken is good!
If you are ever in Hilton Head, SC: One Hot Mama’s is a family-friendly restaurant located on the south end of Hilton Head Island and part of the Official South Carolina BBQ Trail.
Rotisseried.
No one speaks of Fried Gizzards and Livers anymore…
And that truly saddens me.
You know, the “Offal” parts of the yard bird. The parts wrapped in paper your Culinary challenged mom use to leave in the chicken only to be found apres-cooking? Yeah those parts.
@pvtchef66 I’ve made gravy out of those bits. Not for everyone, but there’s a ton of flavour
@pvtchef66 @ybmuG At Thanksgiving my mom used to make both regular and giblet gravy, the latter just for me, my dad and brother. Loved the giblet gravy over dressing!
@macromeh @pvtchef66 it’s always nice when you like something that few others do. For me it’s rhubarb pie (NOT ruined with strawberries), gooseberry pie, REAL mincemeat pie (with actual meat and soaked in run), elderberry pie…wait, I’m sensing a theme here…
@macromeh @pvtchef66 dang phone typed “run” instead of “rum”.
/image soaked in run
@pvtchef66 Chicken livers and gizzards are the best parts of real boudin (well, except for boudin rouge). Rouse’s is probably the most accessible if you’re around the New Orleans, Atchafalaya basin, or LA-MS-AL gulf coast areas.
Love me some fried gizzards and liver
@pvtchef66 Lee’s Famous Recipe Chicken has both livers and gizzards.
Some locations have a buffet, so I can get some healthy salad (potato salad, macaroni salad, etc.), some chicken, some livers, and some gizzards.
At a couple of locations they didn’t have one or the other on the buffet so they went in the back and got them for me.
Here’s a picture I took. Livers on the left and gizzards on the right.
I think I know where I’m going for lunch tomorrow.
I’ll pass on the gizzards (too grisly for me), but sauteed chicken livers and onions - mmm…
@macromeh Traditional Rumaki is pretty good as well (Teriyaki livers & water chestnuts wrapped in bacon). The more “accessible” version is good too (scallops)
Funky. And I like my goose loose.
There are two types of people in this world:
People who love them some fried chicken, and
people who ain’t never had fried chicken.
Boneless. I hate working for my food at the table. That what the kitchen is for.
Stolen. Under a coat. Preferably leather. Get that beef taste in there.
With dumplings.
The flat no-egg melt-in-your-mouth ones, not that fluffy or noodly shit!!
One Pot Creamy Mediterranean Chicken Pasta
30 minutes flat.